Saturday, October 9, 2010

Sugar Free Sunday--Cheesecake, Part 3

Welcome to this week's edition of Sugar-Free Sunday! I'd love to have you link your sugar-free, reduced sugar, or no-sugar added recipes, as well as product reviews or recommendations for sugarless products.

After last week's less-than-spectacular apple noodle kugel, I wanted something else to satisfy my sugar-free sweet tooth, so I decided to whip up a quick and easy sugar-free cheesecake, crustless again, but this time with a sour cream topping.

Ingredients:

2 8oz pkgs cream cheese, softened

3/4 c sugar or Splenda

2 eggs

2 t vanilla

2 T flour

Mix all ingredients, and spread in a greased or cooking-sprayed pie plate. Bake at 350 degrees F for about 25 minutes, or until puffed and "set" in the middle, and browned around the edges. At this point it will look beautiful and puffy, but it will "de-puff" and settle when it cools.

Meanwhile, mix for topping:

8 oz sour cream

1/2 t vanilla

2 T sugar or Splenda

Spread the topping over the cheesecake, then return to the oven for an additional 10 minutes or so, to set the topping. Cool completely and serve as is or with fresh fruit.

I may be getting slightly cheesecake obsessed--this is the third sugar-free version I've done. They're all fairly similar, but I think I like this one the best so far!

this looks yummy! i am a huge cheesecake fan, i have never tried a sugar free version. we have a neighbor with diabetes...i am sure he would be grateful to find this on his doorstep...i just might have to "boo" him with it. thank you for sharing your recipe with tuesday night supper club!